Starters

• Carpaccio di Manzo con Rucola e scaglie di Parmigiano

  Seared raw thin slices of beef fillet, rocket, parmesan shavings and Italian extra virgin Olive oil

• Burratina e Melanzane a funghetto (V)

  Burrata served with pan fried aubergines, sicilian cherry tomatoes and home made basil pesto sauce

• Polpette e Polenta

  Veal meatballs cooked in light tomato sauce served with home made fried Polenta

• Carpaccio di Salmone Scozzese e Rucola

  Thinly sliced Scottish salmon served with watercress, pomegranate seeds, basil olive oil and mango lemon sauce

Mains

• Pacchero alla Genovese

  Short Gragnano Pasta served with a 6 hours slow cooked top side of beef, onions, celery, carrots and Parmesan cheese

• Tagliolino ai Funghi Misti

  Homemade fresh egg thin long pasta with fresh wild mushroom, Italian olive oil, white wine, garlic, and parsley

• Stinco di Agnello al Barolo con Castagne

  Braised Lamb shank oven cooked in Barolo red wine, chestnuts and raisins served with mashed potatoes and crispy leeks

• Filetto di Branzino

  Cone rolled seabass fillet filled with fresh spinach and served with fennel, cannellini beans, dill, garlic and white wine

Desserts

• Baba Napoletano

  Traditional Neapolitan soft rum-soaked cake

• Pastierina Napoletana

  Warm classic Neapolitan cake with ricotta wheat cream filling

• Limone Ripieno

  Classic tangy lemon sorbet inside a Sicilian lemon shell

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  (Please inform us of any special dietary requirements)*